Recipe Contest Winner!!!

Easy prep and cooking.  Use a cedar plank the right length to fully hold the kabob sticks you are using.

• Ingredients:
• 1.5 lbs. bnls leg of lamb cubed in about 3/4 in. pieces
• 2 tablespoons minced garlic
• 1 cup chopped green onion or chives
• 3/4 cup white wine
• 1/3 cup balsamic vinegar
• 1/3 cup infused or plain olive oil
• 2 tablespoons flavored mustard (Dijon or another unique flavor)
• Lemon juice from one lemon
• 1 tablespoon dried rosemary or thyme
• 1 teaspoon cumin
• Salt and coarse pepper to taste
• Veggies cut to the same size as the meat cubes.  Zucchini, white potatoes, tomatoes, onion, peppers, ect.

Soak plank or planks in apple juice or water for about an hour, mix all the above ingredients together in a glass dish or zipper bag and marinate in refrigerator for a few hours or overnight.  Par cook potatoes so they will completely cook when added to the kabob along with the other meat and veggies, put marinated meat and veggies on skewers and preheat the plank in preparation to add the kabobs.  Place kabobs on heated plank and grill with lid closed until the meat is cooked to proper temp.  Some of the veggies may be cooked to tender crisp but that is really neat!

Submitted by Tommie, Phoenix, AZ 5/16/09

This is a wonderful and delicious recipe I really enjoy.  It is easy to prepare and makes a great show when served and enjoyed by all.  It uses a Nature's Choice Thick Cut 12 in. Grilling Plank and the pork loin roast is about 1/2 whole (2 1/2 - 3 1/2lbs).  If you need to make more use a whole pork loin and use a longer plank or two end to end.  It will not only be enjoyed by your dinner guests but the entire neighborhood will be filled with the aroma of cedar and this main meal feast.

I have attached "Part One" and "Part Two" videos to take you through the easy steps.  After the videos are printed ingredient lists used for the recipe as well as another stuffing version and an optional sauce recipe to serve at the table.

Cook In Your Home Oven Too!!

This recipe can be prepared for use in your home oven on the same cedar plank show in the video.  Just prepare the meat and plank as shown but instead of cooking it on your covered grill outside put it on the center rack of your oven with a cookie sheet or other pan on the bottom rack to catch the juices as they run off the plank.  For the first half of the cooking time in the oven, cover the roast with foil and tuck it under the plank a bit.  This will help infuse more of the cedar aroma to penetrate your pork roast.  The plank will not smoke in your oven so the infuse the cedar aroma into the pork you will need to add the foil.  After the roast is about half cooked take off the foil and allow your stuffed roast to brown.   

Mediterranean Rub Ingredients:

• 1tbs. dried thyme
• 1tbs dried oregano
• 1tsp. dried crushed rosemary
• 1 tsp. coriander
• 1 tsp. cumin
• 1 tsp. dried basil
• 1 tsp. dried parsley flakes
• 1 tsp. dill weed
• Garlic Powder to taste
• Onion Powder to taste
• Coarse Pepper to taste

Make more of this rub for later use.  It will work very well on poultry and chops too. 

To make it into a marinate, add citrus juice and olive oil then place your food and marinate in a zipper bag and let it rest in the refer for an hour or two.

Mediterranean Stuffing Ingredients:

Use your own tastes for the amounts of these ingredients.  Some will like more of one than the other. 

• Fresh Spinach Leaves
• Fresh Sliced Mushrooms
• Sliced Black Olives
• Fresh Crumbled Feta Cheese
• Fresh Minced Garlic
• Coarse Black Pepper

Alternative Stuffing Ingredients:

Cranberry Apple Stuffing Mix

• 1 cup croutons of your choice
• 1/2 cup chicken stock
• 1 cup seeded chopped green apples skin included
• 1/3 cup dried cranberries
• 1/3 cup chopped toasted walnuts 
• 1/4 cup minced green onion tops
• 2 tbs. maple syrup
• 1 tsp. minced rosemary leaves

Mix all ingredients together and let is rest while you prepare the roast, chops or chix breasts for stuffing. 

Optional Mustard Sauce Ingredients:

Serve Cold

Excellent on grilled meats and seafood, serve right at the table.

• 4 lg egg yolks
• 1 clove garlic minced
• 1/3 cup Dijon mustard
• 1/4 cup dry white wine
• 1 tbl. water
• 2 tbls. softened butter
• 1/2 cup heavy cream

Recipe and video by Larry Hinzman-Owner The Grilling Planks SuperStore

10/09